DOCSLIB.ORG

Ravitsemisalan Sanasto

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ravitsemisalan Sanasto Ravitsemisalan sanasto Suomi Japani Englanti kulho bouru ボウル bowl GN-astoa gasutoronoomu pan ガストロノームパン GN-container yleiskone mikisaa ミキサー mixer vispilä wisku ウィスク whisk taikinakoukku dou fukku ドウフック dough hook sekoitusmela heimen biitaa 平面ビーター flat beater mitta keiryoo kappu 計量カップ measuring can litra (l) rittoru リットル litre, liter desilitra (dl) desi rittoru デシリットル decilitre, deciliter ruokalusikka (rkl) oosaji 大さじ tablespoon (tb) teelusikka (tl) kosaji 小さじ teaspoon (ts) sauvasekoitin sutikku mikisaa スティックミキサー hand mixer tehosekoitin mikisaa ミキサー blender kattila nabe 鍋 pot / kettle paistinpannu furaipan フライパン frying pan leikkuulauta manaita まな板 cutting board jääkaappi reizooko 冷蔵庫 refrigerator kylmiö / pakastin reitooko 冷凍庫 freazer jäähdytyskaappi reikyakuki 冷却器 blast chiller kauha otama お玉 ladle vatkan / vispilä awadateki 泡だて器 whisk sarjaleikkuri goren kattaa 五連カッター dough cutter kutteri kattaa カッター cutter salamanteri nikuyakiki 肉焼き機 salamander käyttöohje setsumeisho 説明書 manual pizzaleikkuri pizakattaa ピザカッター pizza slicer taikinapyörä paikattaa パイカッター pastry cutter kelmu rappu ラップ plastic film alumiinifolio arumihoiru アルミホイル aluminium foil astianpesuharja shokkiburasi 食器ブラシ dishwashing brush kuivain sukiiji スクイージ squeegee lasta furaigaeshi フライ返し turner / spatula kondiittoriveitsi parettonaifu パレットナイフ pastry knife palettilasta parettonaifu パレットナイフ spatula roska-astia gomiire / gomibako ゴミ入れ/ゴミ箱 trash can siivouskomero soojidooguire 掃除道具入れ cleaning cupboard kaavin dorejji ドレッジ scraper nuolija gomubera ゴムべら rubber spatula purkinavaaja kankiri 缶切り can opener muotti kata 型 mold / form vihreä / erintarvikkeet midori / shokuhin-yoo green / groceries sininen / ammattikeittiöympäristö ao / shokugyoo-chooriba yoo blue / professional kitchen punainen / lattiat aka / yuka-yoo red / floors veitsi hoochoo / naifu 包丁 / ナイフ knife sakset hasami ハサミ scissors pihdit / atulat tongu トング tweezers käsienpesuyksikkö tearaiba 手洗い場 hand wash station ruokaohje / resepti resipi レシピ recipe vaaka hakari 計り scales lämpömittari ondokei 温度計 thermometer hygieniapassi shokuhin eisei shikaku 食品衛生資格 hygine proficiency certificate kertakäyttökäsine tsukaisute tebukuro 使い捨て手袋 disposable gloves raastin oroshigane 卸し金 grater sitruspuserrin remon shiboriki レモン絞り器 lemon squeezer suppilo joogo じょうご funnel palohälytys kasai hoochiki 火災報知器 fire alarm poistumistie hijooguchi 非常口 exit poistumisopaste hijooguchi annai 非常口案内 exit route map kaulin menboo 麺棒 roll / rolling pin voitelusivellin / suti hake 刷毛 pastry brush siivilä chakoshi 茶こし sieve / strainer sammutuspeite shooboo kabaa 消防カバー fire blanket käsisammutin shookaki 消火器 fire extinguisher turvakytkin anzen suicchi 安全スイッチ safety switch kakkuvuoka keeki gata ケーキ型 cake form konvehtimuotti chokoreeto gata チョコレート型 chocolate mold silikonimuotti sirikon gata シリコン型 silicone mold patahanskat nabetsukami 鍋つかみ oven mittens suojaimet boogurui 防具類 protectors tylla kuchigane 口金 piping tip pursotinpussi shiboridashibukuro 絞り出し袋 piping bag juuresveitsi kawamukiki 皮むき器 peeler kuorimaveitsi kawamuki naifu 皮むきナイフ paring knife tarjoilijan ueitaa / ueitores ウエイター/ウエイトレス waiter / waitress kokin asu kokku kooto コックコート cook outfit ensiapukaappi kyuukyuudana 救急棚 first-aid closet lasi gurasu / koppu グラス / コップ glass lautanen osara / pureeto お皿 / プレート plate kahvikuppi koohii kappu コーヒーカップ coffee cup aluslautanen sara 皿 saucer muki magukappu マグカップ mug haarukka fooku フォーク fork veitsi naifu ナイフ knife ruokalusikka supuun スプーン tablespoon kahvilusikka koohii supuun コーヒースプーン coffeen spoon kannu / kaadin potto ポット jug termoskannu mahoobin 魔法瓶 vacuum jug leipäkori pankago パンかご bread basket tarjoiluhaarukka saabing fooku サービングフォーク serving fork tarjoilulusikka saabing supuun サービングスプーン serving spoon kakkulapio keeki saabaa ケーキサーバー cake server annostelulasta hera ヘラ serving spatula salaattipihdit sarada saabaa サラダサーバー salad tongs keittiövaunu kicchin kaato キッチンカート trolley juomajakelin dorinku dispensaa ドリンクディスペンサー drink dispenser tarjoilulinjasto byuffe saabaa ビュッフェサーバー buffet tarjotin obon / toree お盆 / トレー tray kuljetuslaatikko bokkusu kontenaa ボックスコンテナー transport box kuormakirja haitatsuhyoo 配達表 delivery note uuni oobun オーブン oven liesi konro コンロ range pata kukking ketoru クッキングケトル cooking kettle painekeittokaappi atsuryoku chooriki 圧力調理器 pressure cooker astianpesukone shokkiaraiki / shokusenki 食器洗い機 dishwasher paistinpannu guriraa グリラー bratt pan kahvinkeitin koohii meekaa コーヒーメーカー coffee machine vihannesleikkuri suraisaa スライサー vegetable slicer terät kattaa カッター cutting tools.
Load more

Recommended publications
  • Chapter 9 Interactive Quiz
    Name Date Guide to Good Food © 2015 Chapter 9: Kitchen Utensils—Interactive Quiz Questions 1. Which measuring tools are used to measure small amounts of liquid and dry ingredients? A. Dry measures. B. Liquid measures. C. Measuring spoons. D. Mini measures. 2. Which tool would be used to blend shortening with flour when making pastry? A. Bent-edged spatula. B. Pastry blender. C. Sifter. D. Whisk. 3. The type of thermometer that is used to keep track of the temperature at which perishable foods are stored is a(n) thermometer. A. food-storage B. instant-read C. oven-safe D. refrigerator-freezer 4. Which tool is used to snip herbs, trim vegetables, and cut dough? A. All-purpose cutter. B. Kitchen shears. C. Paring knife. D. Peeler. 5. The kitchen knife that is considered the most versatile and is used for chopping, dicing, and mincing fruits and vegetables is a knife. A. carving B. chef’s C. slicing D. utility 6. Which tool has a round cup attached to a handle and is used to serve punch and soup? A. Baster. B. Colander. C. Ladle. D. Strainer. Copyright Goodheart-Willcox Co., Inc. page 1 Name Date 7. What is a disadvantage of stainless steel as a cookware and bakeware material? A. Can rust and retain food flavors. B. Does not distribute heat evenly. C. Is susceptible to scratches, dents, and detergent damage. D. Reacts with food and forms poisonous compounds. 8. Which of the following cookware would be the best choice for heating soup in a microwave oven? A. Ceramic casserole with a stainless steel band around the edge.
    [Show full text]
  • Manual for Army Cooks, 1916
    r^ "Bn cN?SOC^avvv \ ' '' ^ MANUAL FOR ARMY COOKS 1916 MIUTARY PUBLISHING CO. 42 BROADWAY NEW YORK WAR DEPARTMENT, Document No. 504. OrncR of,thb.,Qpabtebi:5as7Eb.Qk£tera^ War Department, Office of the Chief of Staff, Washington, November 21, 1916. The following "Manual for Army Cooks," prepared under the direction of the Quartermaster General of the Army, by Capt. L. L. Deitrick, Quartermaster Corps, aided by Maj. L. R. Holbrook, Quar- termaster Corps; Capt. E. S. Wheeler, Fourth Field Artillery; and Capt. W. H. Smith, Seventh Cavalry, is approved and herewith published for the information and guidance of the Regular Army and the Organized Militia of the United States. By order of the Secretary of War: H. L. Scott, Major General, Chief of Staff. CONTENTS CnAFTEK I.—Definitions 7 II.—The garrison ration 23 III.—Meat 53 IV.—The elementary principles of cooking and the elements of nutrition 80 V.—Management of the company mess 93 VI.—Field cooking 113 VII.—Messing on railroad trains and transports 148 VIII.—Recipes 164 5 ILLUSTRATIONS. Page, Hind quarter of beef 62 Fore quarter of beef 63 Hind quarters, cow and steer 64 Hind quarters, cow 5 years old 66 Hind quarters, eteer 4 years old 67 Fore quarters, cow and steer 68 Fore quarter of cow 4 years old 70 Fore quarter of steer 4 years old 71 Fore quarters, cow and steer 72 Side of heifer (9 months old) 73 Carcass of pork, showing cuts 74 Carcass of mutton, showing cuts 76 Towel rack 99 Heat surface Army range No.
    [Show full text]
  • Oral and Maxillofacial Surgery
    ORAL AND MAXILLOFACIAL SURGERY 3rd EDITION 2/2012 US Chapter Pages 1 BASIC SETS OMFS-SET 1-36 TELESCOPES AND INSTRUMENTS FOR FRAKT 37-54 2 ENDOSCOPIC FRACTURE TREATMENT TELESCOPES AND INSTRUMENTS FOR TMJ 55-60 3 ARTHROSCOPY OF TEMPOROMANDIBULAR JOINT TELESCOPES AND INSTRUMENTS FOR DENT 61-80 4 MAXILLARY ENDOSCOPY TELESCOPES AND INSTRUMENTS DENT-K 81-120 5 FOR DENTAL SURGERY TELESCOPES AND INSTRUMENTS SIAL 121-134 6 FOR SIALENDOSCOPY 7 FLEXIBLE ENDOSCOPES FL-E 135-142 8 HOSPITAL SUPPLIES HS 143-240 9 INSTRUMENTS FOR RHINOLOGY AND RHINOPLASTY N 241-298 10 BIPOLAR AND UNIPOLAR COAGULATION COA 299-312 11 HEADMIRRORS – HEADLIGHTS OMFS-J 313-324 12 AUTOFLUORESCENCE AF-INTRO, AF 325-342 13 HOLDING SYSTEMS HT 343-356 VISUALIZATION SYSTEMS OMFS-MICRO, OMFS-VITOM 357-378 14 FOR MICROSURGERY OMFS-UNITS-INTRO, UNITS AND ACCESSORIES U 1-54 15 OMFS-UNITS COMPONENTS OMFS-SP SP 1-58 16 SPARE PARTS KARL STORZ OR1 NEO™, TELEPRESENCE 17 HYGIENE, ENDOPROTECT1 ORAL AND MAXILLOFACIAL SURGERY 3rd EDITION 2/2012 US Important information for U.S. customers Note: Certain devices and references made herein to specific indications of use may have not received clearance or ap- proval by the United States Food and Drug Administration. Practitioners in the United States should first consult with their local KARL STORZ representative in order to ascertain product availability and specific labeling claims. Federal (USA) law restricts certain devices referenced herein to sale, distribution, and use by, or on the order of a physician, dentist, veterinarian, or other practitioner licensed by the law of the State in which she/he practices to use or order the use of the device.
    [Show full text]
  • An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. .............................................................
    [Show full text]
  • The Pot Rack Registry Planner
    Registry Planner To register, call for an appointment with a Wedding Registry Specialist (913) 364-5038 Appointment Date: Appointment Time: Appointment With: © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 1 Registry Planner Thank you for choosing our store! We have created this planning tool to assist you in creating the best possible Wedding and Gift Registry. Please take your time to review each section, make notes, write questions, and take stock of what you have, where you are in your cooking and entertaining and where you want to be in the future. Planning and reviewing now, before you come to the store, will help you create a well balanced, thoughtful registry; giving your friends and family good choices and yourself every opportunity to receive what you truly want and need. Please bring your planner to your registration appointment. If you have questions while using this planner please call us. (913) 364-5038 © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 2 Registry Planner Table of Contents Category Page Cookbooks 4 Tabletop 5 Barware 6 Cookware 7 Cutlery 8 Bakeware 9 Baking Accessories 10 BBQ 11 Gadgets & Utensils 12-13 Kitchen Electrics 14-15 Kitchen Linens 15 Organize, Clean & Store 16 Miscellaneous 16-17 © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 3 COOKBOOKS ITEM DESCRIPTION SKU QTY PRICE Basic: Specialty: Reference: Cookbook Holder Recipe Box Recipe File Keeper © 1998-2012 Your Registry ®, Inc. All Rights Reserved. 4 TABLETOP ITEM DESCRIPTION SKU QTY PRICE Dinnerware Butter Bell Butter Dish Butter Warmer Cake Plate Dip Chiller Drinking Glasses Egg Plate Flatware Fondue Gravy Boat Menu Board Olive Oil Bottle Pitcher Place Tiles Salad Bowl Set Salad Servers Salt and Pepper Serving Bowl Serving Platter Sugar/Creamer Tea Pot BIA, Emile Henry, Now Designs, Revol, tag, Zwilling © 1998-2012 Your Registry ®, Inc.
    [Show full text]
  • Kitchen Utensils & Equipment
    Kitchen Utensils & Equipment ! Miss Povse! Chef’s Knife ! " The most used knife ! " Multi-purpose knife! " Used for peeling, trimming, slicing, chopping and dicing. ! Whisk ! " Used to blend ingredients smooth! " Incorporates air into mixtures! " A narrowed whisk is often referred to as a whip. ! ! Serrated Knife ! " Blade has “teeth”! " Used to cut bread & crust without crushing it. ! " Can cut other hard foods or foods with a skin as well. ! Wooden Spoon ! " Used for mixing, stirring, scooping and serving. ! Perforated Spoon ! " Used for straining solids from liquids. ! " Lifts drained, braised, poached and seared foods. ! " Ex. Lifting vegetables from soup to check for doneness. ! Pastry Cutter/Blender ! " Used to mix fat (i.e. butter or shortening) into flour. ! Paring Knife ! " The 2nd most frequently used knife.! " Used to peeling & trimming the skin off fruits & vegetables. ! " Used for small or intricate work! " Similar to a chef’s knife but smaller. ! Basting/Pastry Brush ! " Used to spread an oil, glaze or egg wash on pastries and bread. ! " In roasting meats, the brush is used to sop up juice or drippings from under the pan and spread them on the surface of meats to crisp the skin. ! Mesh Strainer/Skimmer ! " Separates impurities from liquids. ! " Used to remove cooked food or pasta from a hot liquid. ! Vegetable Brush ! " Used to remove the dirt off fruits, vegetables and potatoes. ! Pancake Turner/Flipper ! " Used to flip or turn over hot foods during preparation. ! " Keeps user’s hands off hot surfaces. ! " May also be used to serve foods. ! Rubber Spatula/Scrapper ! " Used to remove material from mixing bowls and pans.
    [Show full text]
  • Kitchen? the Heart and Soul of Every Restaurant Resides in the Kitchen
    What's Cookin' in the Kitchen? The heart and soul of every restaurant resides in the kitchen. From prep to storage and all points in-between, the kitchen is the life force of every dining establishment. Creative culinary gadgets and modern innovations have made kitchen work easier and given way to new methods of cooking and serving. A well-stocked kitchen isn't just about the food, the manner in which the meal is prepared and served is as important as the ingredients used in every recipe. RITZ® 685° Silicone Heat Protection • Flame and heat resistant up to 685°F • Unique tread design for better grip • Oven mitts feature 100% cotton interior • Dishwasher safe and bleach resistant RZS685BK10 Oven Mitt, 10" RZS685BK13 Oven Mitt, 13" RZS685BK15 Oven Mitt, 15" RZS685BK17 Oven Mitt, 17" RZS685PMBK17 Puppet-Style Oven Mitt, 17" RZS685PHBK8 Pot Holder/Trivet, 8" x 9" 1 RZS685HHBK6 Handle Holder, 6 ⁄4" Hold everything with the ultimate Oven Mitt in heat protection! Puppet Mitt Pot Holder/Trivet Handle Holder 72 KITCHEN Features breast and thermometer pockets, reversible closures and fold-back cuffs. Long Sleeve Chef Coats • 8 matching pearl buttons • 65% polyester, 35% cotton twill • Features breast and thermometer pockets, reversible closures and fold-back cuffs • White RZEC8SM Small RZEC8M Medium RZEC8LG Large RZEC81X X-Large RZEC82X XX-Large Long Sleeve Chef Coats • 10 matching pearl buttons • 65% polyester, 35% cotton twill Beanies • Black • Unisex, one size fits all RZCOATBKSM Small • 65% polyester, 35% cotton twill RZCOATBKM Medium • Elastic
    [Show full text]
  • Korean Food and American Food by Yangsook
    Ahn 1 Yangsook Ahn Instructor’s Name ENGL 1013 Date Korean Food and American Food Food is a part of every country’s culture. For example, people in both Korea and America cook and serve traditional foods on their national holidays. Koreans eat ddukguk, rice cake soup, on New Year’s Day to celebrate the beginning of a new year. Americans eat turkey on Thanksgiving Day. Although observing national holidays is a similarity between their food cultures, Korean food culture differs from American food culture in terms of utensils and appliances, ingredients and cooking methods, and serving and dining manners. The first difference is in utensils and appliances. Koreans’ eating utensils are a spoon and chopsticks. Koreans mainly use chopsticks and ladles to cook side dishes and soups; also, scissors are used to cut meats and other vegetables, like kimchi. Korean food is based on rice; therefore, a rice cooker is an important appliance. Another important appliance in Korean food culture is a kimchi refrigerator. Koreans eat many fermented foods, like kimchi, soybean paste, and red chili paste. For this reason, almost every Korean household has a kimchi refrigerator, which is designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. While Koreans use a spoon and chopsticks, Americans use a fork and a knife as main eating utensils. Americans use various cooking utensils like a spatula, tongs, spoon, whisk, peeler, and measuring cups. In addition, the main appliance for American food is an oven since American food is based on bread. A fryer, toaster, and blender are also important equipment to Ahn 2 prepare American foods.
    [Show full text]
  • Ancient Recipes
    Ancient Recipes “Sad creatures are we! In sum, poor man is naught. We’ll all end up like this, in Orcus’ hands, So let’s enjoy life while we can. {…} Trimalchio said: ‘Come on, let’s tuck in; this is the dinner menu.’” Petronius, The Saryricon , trans. P.G. Walsh (New York: Oxford University Press, 1997) 35. _____________________________ Conditum Paradoxum (Spiced Wine) Reference: Apicius I,I The Romans traditionally served a honeyed wine as an aperitif with the first course at dinner. This was known as mulsum . It was a simple mixture of honey and wine in a ratio dependant on personal taste. This recipe is something finer: a special spiced wine or conditum , a distant ancestor of modern aperi - tifs such as the Martini. 1 BOTTLE (70 CL) MEDIUM-DRY WHITE WINE 6 OZ (3/4 CUP/ 170 G) CLEAR HONEY 1/2 TEASPOON GROUND BLACK PEPPER 1 BAY LEAF PINCH SAFFRON POWDER OR STRANDS OF SAFFRON PINCH MASTIC (OPTIONAL) 1 FRESH DATE, THE STONE ROASTED FOR 10 MINUTES AND THE FLESH SOAKED IN A LITTLE WINE Put 5 fl oz (2/3 cup/ 150 ml) of the wine in a saucepan with honey and bring it to a boil. Skim if Hirundo: The McGill Journal of Classical Studies, Volume I: 97-100 © 2002 98 HIRUNDO 2002 necessary. Repeat and remove from the heat. Add the seasonings to the wine while it is hot: this speeds up the flavoring process. When it is cold, add the rest of the wine and allow to stand overnight. To serve, strain through a fine sieve or muslin.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Sunnyside Files Was Written
    ~Uf\F!pide .. M ·Nete$ aqcl 0tes ~Mll.ll~ide l10~d·H0tes ~- Aqeacl"ete_s {; .! .I[Ifi. lJ<J (': c; I <'l '7 ·f~,L t ~ 'l: g., 1.b, Lt• L D';;J'J :.0;, Published by Gemeinschaft Farms Monkton, Vt. First Edition ~1976 by Suzanqe Perfect Crowell. All rights re­ served including the right of reproduction in whole or in part in any form except for short quotations in critical essays and reviews. Manufactured in the United States of America. Printed by Offset House, So. Burlington, Vt. 'IO PEARL Gratitude and thanks go to the following people who loaned old photographs, books, and related delight­ ful family anecdotes: Mable Adams, Barbara Brown, Harold and Myriel Brown, Sylvia Brown, Pearl Marston, Elinor Mawson, Robert and Lois Perfect, and George and Elinor Vigneau. Acknowledgements are also made to Gary Crowell who edited the anecdotes, and to Mark and BG Mawson, the anecdote critics. All household notes appearing in this edition are taken directly from the files, notes and clippings of Sarah Norris Brown (1841-1917). INTRODUGriON When my husband and I were married we were given tinware which had belonged to my great grandmother, Sarah Norris Brown. We set to work trying out the fluted pans, melon molds, and various kitchen im­ plements so foreign to our generation. We found a whole new world opening to us and became further fascinated when we acquired this same lady's diaries on loan. As the result, Sunnyside Files was written. Further poking produced Sarah's files and notes; penny-savers, hints, remedies, and shortcuts which made home planning and housekeeping easier for the long suffering Victorian housewife.
    [Show full text]
  • I Can Cook It
    How to cook healthy recipes in easy steps Notes for helpers or carers Ingredients Before making these recipes, please read this page of notes. Vegetable oil Recipes may list ‘vegetable oil’ as an ingredient but we recommend you use an unsaturated oil, such as rapeseed oil, corn oil or Recipes sunfl ower oil. Eggs All the recipes are listed in alphabetical order and have been coded with 1 to 3 chef’s Unless the recipe states otherwise, we recommend you use large eggs. hats to show the level of diffi culty. = very straight-forward recipe using basic food preparation skills; Salt = recipes requiring slightly more developed food preparation skills; Try to reduce your salt intake by using only small amounts of salt in = more complicated recipes and/or requiring a high level of food preparation cooking. If you want to add extra fl avour in a recipe, try to use garlic, skills or involving many more steps. pepper, herbs, spices, lemon or lime juice rather than salt. • Apple crumble • Cheesy garlic • Ham salad • Rainbow rice • Strawberry Pepper bread sandwich yogurt shake • Baked potatoes • Scones Freshly ground black pepper has been used in all savoury recipes; with a spicy • Chicken curry • Healthy fi sh and • Summer fruit fool • Smoked mackerel mushroom fi lling chips with peas this will give the best results, but you can use a small amount of • Chicken pâté • Ulster style pizza pre-prepared ground pepper. Do take care and use only a little as • Bread and apple drumsticks with • Homemade • Spaghetti • Vegetable soup pudding bacon burger it can be a strong fl avour.
    [Show full text]